Stuffed Eggplant

1. 1

   Cut the eggplants in half lengthwise. Scoop out the flesh with a spoon, leaving about 1 cm thick walls.

   10 min

2. 2

   Pour oil into a saucepan and fry the eggplants on all sides until softened. Place on a wire rack to remove excess oil.

   15 min

3. 3

   Finely chop the onion, tomato, bell pepper, and potato into cubes.

   10 min

4. 4

   Sauté the onion in a pan, add the chicken fillet and continue to sauté until the chicken changes color. Add the tomato and simmer for another 5 minutes.

   15 min

5. 5

   Add the bell pepper and potato. Season with salt and pepper. Mix well.

   5 min

6. 6

   Fill the eggplant halves with the prepared stuffing.

   5 min

7. 7

   Preheat oven to 180 degrees Celsius. Place the eggplants on a baking sheet and bake for 20-23 minutes. Optionally, sprinkle with grated cheese 5 minutes before the end of baking.

   23 min

   180°C

1 serving ≈ 522 g

Nutrition values are estimates. - means data is unavailable.